Chocolate composition
AssigneeNestec S.A.
InventorsPhilippe Gonus, Thierry D. Fiaux
Life of this patent
Estimating the term…
Abstract
The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and/or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a pre-crystallization step.
Claims13
Chocolate composition comprising at least one crystallization-modifying emulsifier in an amount from about 0.6% to about 3% by weight of a fat phase, wherein the fat phase comprises an early-crystallizing cocoa butter in an amount from about 15% to about 30% by weight to impart to the chocolate composition a crystallization enthalpy of greater than 4 joules per gram of fat.
A method of producing chocolate comprising the step of using a combination of early-crystallizing cocoa butter in an amount from about 15% to about 30% by weight of a fat phase and STS in an amount from about 0.6% to about 3% by weight of the fat phase in a chocolate as an anti-bloom agent, the chocolate having an early-crystallization enthalpy of greater than 4 joules per gram of fat.
Dependencies are inferred from the claim text.